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Ingredients
Scale
- 3/4 cup egg whites, about 6–7 large egg whites
- 1 cup powdered low-carb sweetener, swerve confectioners or powdered erythritol
- 1/2 tsp vanilla extract
- 2 tsp cornstarch, optional
- 1 tsp white vinegar, optional
- 2/3 cup heavy cream
- 1 tbsp powdered low-carb sweetener, or to taste
- 1/2 cup fresh berries, raspberries, strawberries, blueberries, or blackberries
Instructions
- Preheat oven to 250°F and line a baking sheet with parchment paper, drawing two 6-inch circles as guides.
- Beat egg whites on high speed until frothy; add sweetener one tablespoon at a time, beating continuously on high for 6–7 minutes until stiff peaks form.
- Add cornstarch, vanilla, and vinegar, beating briefly to incorporate.
- Divide meringue between the two circles, creating a small well in the center of each, and smooth the sides with a spatula.
- Bake for 55–60 minutes until the outside starts to color. Turn off the oven, cool the pavlovas on the baking sheet for 30 minutes, then transfer to a cooling rack.
- Beat heavy cream with sweetener until stiff peaks form, spoon onto each pavlova, and top with fresh berries before serving.
Notes
For a richer flavor, you can use vanilla bean paste instead of vanilla extract.
Make sure to use room temperature egg whites for best results.
Serve immediately after adding the whipped cream and berries to maintain the texture.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 pavlova
- Calories: 200
- Sugar: 2g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg